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Breakfast Quesadilla

From

Yield:

3-4

Directions

Saute about a quarter cup each red pepper and red onion in about a tablespoon of butter.  When almost translucent add about a quarter cup of parsley.  Meanwhile scramble 4 large eggs with a teaspoon of chili powder and a dash of cumin.

 

 When the parsley is just slightly wilted pour in the egg mixture, gently stir and turn until eggs are cooked.  Set aside.

 

 In another large skillet add a bit of butter and when hot place a 10″ tortilla into the hot pan.  Sprinkle about a quarter cup of cheese right up to the edges of the tortilla, spread egg mixture and another quarter cup of cheese. Lay another tortilla on top and press down. Cook quesadillas until golden brown on both side.  Remove from skillet and cut into 6-8 wedges.  Try using bacon bits, diced ham, sausage bits, goat cheese, spinach, mozzarella cheese, sliced tomatoes, chives.